Cut the beef jerky in large pieces and soak in water to cover. Soak overnight. Next day, drain and place in a very large and deep stockpot. Add the 10 quarts of water and the cut up hen. Boil for one hour. Add the flank steak and pork pieces. Add the spare ribs. Boil for one more hours. Remove fat and froth that will rise to top.

While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables). When meats are tender, add the viandas, except ripe plantains and pumpkin. Cook about one more hour.

Add the sofrito and cook another 20-30 minutes. Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender. Taste for seasoning and adjust if necessary.

If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot. Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.

You can place lime slices in little dishes along the table. The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.

Hotel Manzana

The Gran Hotel Manzana Kempinski La Habana has come to initiate a new era in Cuban tourism. Catalogued as the best five-star hotel on the island, and co-managed by the brands Kempinski (Switzerland) and Gaviota S.A. (Cuba), the Manzana brings a new touch of glamour to the city. Its high-rate services and staff, the elegance of the building itself and the goal of promoting a first-class Old Havana experience, make of this hotel something unique at the very heart of the city.